El Salvador Finca Matalapa Bourbon

El Salvador Finca Matalapa Bourbon

Farm Description

Vicki Ann Dalton de Diaz and her husband have a long standing passion for coffee production, and the level of independence they've created at their mill is a testament to this. Their farm, "Finca Matalapa", is located in the Libertad area, just outside San Salvador. This 4th generation estate has it's own wet-mill, of course drying patios, and dry-mill where coffee is hulled and prepared, and eventually packed into the jute it will ship in (yes, at the farm as well). The machinery is quite impressive, and the attention they give to detail during processing is the irreplaceable step that leads to this coffee's consistency. Finca Matalapa is 120 hectares and was founded by Vickie's great grandmother in the late 1800s. A slice of the farm is dedicated of virgin tropical forest, also providing shade for the coffee. Bourbon is the dominant varietal, and the coffee is planted on a slope that starts at 1200 meters, reaching 1350 meters at the ridge. This 25 bag lot is made up of several small lot separations from the various parts ("tablones") of the farm.

This coffee is part of our Farm Gate pricing program.

Cupping Notes

This is truly a balanced coffee and with sweet accent notes. The dry fragrance shows strength behind raw sugar and roasted nut tones, with glimpses of dry spice smells in the background. Toffee sweetness and Brazil nut emerges when adding hot water, and the wetted crust lets off an abundance of bittersweet cocoa smells in the steam. The cup has a toffee-nut flavor when brewed too - caramel sugar and almond - with a subtle bittering cocoa quality in the finish. Complexity builds in the cooling cup, some dried fruit notes providing contrast to the deep, core bittersweetness, along with a restrained acidity that reminds me of green tea. Layered chocolate flavors are more dominant in darker roasts, while still retaining a strong countering sugary balance. Matalapa finishes clean, a dark chocolate taffy flavor lingering in the aftertaste. City+ roasts make fantastic brewed coffee, and Full City and beyond are the perfect option for a "classic", SO espresso. I pulled a shot with a Full City roast with loads of cacao bar bittersweetness, a hint of citrus zest, and viscous body.

June 2017 Arrival

Score

86.6

Lot Size

39 x 69 kg bags

Roast Recommendations

City+ to Full City+; a nice espresso at FC and beyond

Processing

Wet Process

Varietal

Bourbon     Pacas    

Grade & Appearance

SHB EP; .4 d/300gr, 16 - 18 screen

Packaging

Shipped to us in GrainPro
Bookmark and Share
This coffee has sold out. The review is provided for reference purposes only.

A twilight photo of the Finca Matalapa sign at the wet mill

Roberto, the mill manager, and Vickie, the farm owner

One of our mill-separated lots, resting in parchment at Beneficio Paraiso

Foggy view of Finca Matalapa with native shade trees
 

Further Green Coffee Offerings

Kenya Othaya FCS Gatugi Peaberry

The dry ground coffee has potent sweetness characterized by layers of raw and refined sugars, mixed with smells of fruit jam. Adding hot water, the wetted crust is loaded with sugar browning...

Brazil Dry Processed Fazenda do Sertao

The dry grounds have a scent of ripe fruits, dark berry and cooked cider apples, along with lingering ...

Sumatra Suku Batak

The dry ...